THERMAL SCIENCE

International Scientific Journal

Qun Chen

,

Chenyu Zhao

,

Chengbing Tan

,

Ahmed Mohamed Hamad Arbad

INCREASE OF CONSTANT WEIGHT RATES OF WEIGHING BOTTLES AND EVAPORATING DISHES IN A PHARMACOLOGICAL EXPERIMENT

ABSTRACT
Improving the constant weight rates of weighing bottles and evaporation dishes is beneficial to drug quality control. When different quantities of weighing bottles were dried under the same conditions, the greater the quantity is, the lower the constant weight rate will be. When quantities are controlled to be the same, weighing bottles that have been cooled for 50 minutes have higher constant weight rates than those cooled for half an hour. Without being affected by other factors, weighing bottles' constant weight rates are higher when the bottles are dried at the temperature of 180°C than 105°C. The rate increases when the bottled are dried for 8 hours instead of 5 hours. After soaking for 48 hours in the solution of 2% HNO3 + 6% HCl, the weighing bottles and evaporating dishes gain higher constant weight rates. Being more efficient, faster, economical and practical, this experiment has improved the method to increase constant weight rates of weighing bottles and evaporating dishes, without the need of auxiliary equipment, and thus increased the accuracy of drug weighing results.
KEYWORDS
drug quality, weighing bottles and evaporating dishes, drying time, drying temperature, constant weight rate
PAPER SUBMITTED: 2021-01-04
PAPER REVISED: 2021-07-10
PAPER ACCEPTED: 2021-07-12
PUBLISHED ONLINE: 2021-10-17
DOI REFERENCE: https://doi.org/10.2298/TSCI2106117C
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2021, VOLUME 25, ISSUE Issue 6, PAGES [4117 - 4125]
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Increase of constant weight rates of weighing bottles and evaporating dishes in a pharmacological experiment

© 2024 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence